These Red Velvet Whoopie Pie Sandwich Cookies are a dreamy blend of rich cocoa, velvety texture, and creamy filling. In just 30 minutes, you can create a dessert that’s as stunning as it is indulgent, with a deep red hue that’s impossible to resist. The soft, cake-like cookies sandwich a luscious cream cheese filling, offering a perfect balance of sweet and tangy flavors in every bite.
With their melt-in-your-mouth texture and decadent taste, these cookies are a showstopper for any occasion. The vibrant color and irresistible aroma make them a feast for the senses, while the quick prep and bake time ensures they’re ready to enjoy in no time. Perfect for sharing or savoring solo, these whoopie pies are a treat you’ll want to make again and again.
What You’ll Need for Red Velvet Whoopie Pie Sandwich Cookies
- For the Cookies:
- ▢ 15.25 ounces Red Velvet cake mix (use a standard box mix for convenience)
- ▢ 2 eggs, lightly beaten (room temperature works best)
- ▢ ½ cup vegetable oil (can substitute with melted coconut oil for a lighter flavor)
- For the Frosting:
- ▢ 8 ounces cream cheese, softened (leave at room temperature for 30 minutes)
- ▢ ¼ cup butter, softened (unsalted preferred for better control of sweetness)
- ▢ 2 teaspoons milk (any type works, but whole milk adds richness)
- ▢ 1 teaspoon vanilla extract (pure vanilla for the best flavor)
- ▢ 3 cups powdered sugar (adjust for desired consistency; sift to avoid lumps)
How to Make Red Velvet Whoopie Pie Sandwich Cookies
- Preheat the oven: Set your oven to 375°F (190°C) and line baking sheets with parchment paper or leave ungreased.
- Mix the cookie dough: In a large bowl, combine the Red Velvet cake mix, lightly beaten eggs, and vegetable oil. Stir until a thick, smooth dough forms.
- Shape the cookies: Roll the dough into walnut-sized balls (about 1 tablespoon each) and place them 2 inches apart on the baking sheets.
- Bake: Bake in the preheated oven for about 8 minutes, or until the tops start to crack. The cookies should be soft but set.
- Cool: Let the cookies cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the frosting: In a large bowl, beat together the softened cream cheese, butter, milk, and vanilla until smooth. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. If the frosting is too stiff, add a splash of milk until it reaches a spreadable consistency.
- Assemble the whoopie pies: Spread a generous amount of frosting on the flat side of one cookie. Press another cookie on top, flat side down, to create a sandwich. Gently press so the frosting reaches the edges. Repeat with the remaining cookies.
- Serve and enjoy: Serve immediately or store in an airtight container for up to 3 days. For best results, refrigerate if not serving right away.
Creative Frosting and Topping Ideas
While the classic cream cheese frosting is a winner, you can mix it up by adding a twist! Try folding in 1/2 cup of crushed Oreos for a cookies-and-cream vibe, or swirl in 1-2 tablespoons of raspberry jam for a fruity tang. For a fun presentation, roll the edges of the frosted whoopie pies in crushed nuts, sprinkles, or mini chocolate chips before serving.
Perfect Pairings for Serving
These Red Velvet Whoopie Pie Sandwich Cookies are a showstopper on their own, but they pair beautifully with a cold glass of milk or a hot cup of coffee. For a dessert platter, serve them alongside chocolate-dipped strawberries or vanilla ice cream for a decadent treat. They’re also great for parties—arrange them on a tiered stand for a stunning display!
Storage Tips for Freshness
Store your whoopie pies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days, but let them come to room temperature before serving for the best texture. You can also freeze them for up to 2 months—just wrap each cookie sandwich individually in plastic wrap and place them in a freezer-safe bag.
Time-Saving Hacks for Busy Bakers
Short on time? Use a pre-made cream cheese frosting instead of making your own. You can also use a small cookie scoop to portion the dough evenly, ensuring all your cookies bake uniformly. To speed up cooling, transfer the baked cookies to a wire rack and place them near a fan or in the fridge for a few minutes.
Common Questions Answered
Can I use a different cake mix? Absolutely! Try chocolate or vanilla cake mix for a fun variation. What if my frosting is too runny? Add more powdered sugar, 1/4 cup at a time, until it reaches your desired consistency. Can I make these ahead of time? Yes! Assemble the cookies the night before and store them in the fridge—just bring them to room temperature before serving.
Red Velvet Whoopie Pie Sandwich Cookies
Ingredients
Cookies
- 15.25 ounces cake mix, Red Velvet
- 2 eggs, lightly beaten
- ½ cup vegetable oil
Frosting
- 8 ounces cream cheese, softened
- ¼ cup butter, softened
- 2 teaspoons milk
- 1 teaspoon vanilla
- 3 cups powdered sugar, more or less for consistency
Instructions
- Preheat the oven to 375 ℉.
- Mix together the cake mix, eggs, and oil in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets.
- Bake in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- In a large bowl combine cream cheese, butter, milk, and vanilla. Add the powdered sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.
- Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Repeat with the remaining cookies.